3 1/2 to 4 c. chicken broth
7 tbsp. butter
1 large onion, chopped
1 1/2 c. uncooked rice
1/2 c. dry white wine
1/2 tsp. salt
pinch pepper
1/4 tsp. saffron threads
1/4 c. grated Parmesan cheese

Heat broth in small saucepan over medium heat to simmering; keep hot over low heat. Heat 6 tablespoons of butter in heavy 10 inch skillet or 2 1/2 quart saucepan over medium heat. When foam subsides, add onion; sauté until onion is soft, about 5 minutes. Stir in rice; cook and stir 2 minutes. Stir in wine, salt and pepper. Cook uncovered over medium-high heat, stirring occasionally, until wine is evaporated, 3 to 5 minutes.

Measure 1/2 cup of the hot broth; stir into rice. Adjust heat during this step between medium and low to maintain simmer. Cook uncovered, stirring frequently, until broth is absorbed. Repeat this process of adding 1/2 cup broth and cooking until absorbed until a total of 2 cups of broth have been added. Meanwhile, crush saffron in mortar with pestle to a powder; stir in 1/2 c. of the remaining broth to dissolve saffron. Add saffron-flavored broth to rice and cook until absorbed. Continue adding remaining broth 1/2 cup at a time, and cooking, until rice is tender but firm to the bite and mixture has slightly creamy consistency. Not all the broth may be required. Total cooking time will be about 20 minutes.

Remove risotto from heat. Stir in remaining 1 tablespoon butter and the cheese. Serve at once.

Makes 6 to 8 servings. Option: To add a bit of color you can add peas towards the end of the cooking process.